"Marlon the Master". So you baked some NP at 900+ and had some of this dough, with the lard added, on hand when the temp dropped to 650 and put them in? I'm just guessing. These look soooooooo goooooooooooooooooood!!

"Marlon the Master". So you baked some NP at 900+ and had some of this dough, with the lard added, on hand when the temp dropped to 650 and put them in? I'm just guessing. These look soooooooo goooooooooooooooooood!!

Thanks! You are correct. I baked a few NP's for lunch and made these NY style early in the evening. For me, that is the perfect temperature for this style of pizza with the bake times that I am going for (4-5 mins).

Thank you for posting this recipe and the beautiful pictures. How ould you say this dough compares in terms of handling in comparison to the NP dough? More elastic?

Thanks,

John K

John, this dough is a little bit stronger that NP dough so you can "handle" it a little bit more and not be too delicate. It's not elastic where the dough reduces in size quite a bit when you place it on the countertop. The dough is quite extensible and still soft with no need to stop during the stretch. The extensibility paired with enough strength allows me to stretch the dough thin without tearing. It's different but still quite easy to work with.

John, for this pizza, I used Alta Cucina tomatoes and treated it like my NP sauce (salt and a little sugar) but I added some herbs, mostly oregano and some marjoram. I added the herbs a few hours before using at room temp.

You mentioned that you had almost no coals at the time of bake. So did you have to watch the pie and turn it at all or was the oven pretty evenly heated to bake stationary? Did you use your oven door?

I closed the door after launching the pie and opened it after about 2 mins just to check if the crust was cooking evenly. I turned the pie once or twice then closed the oven door until done cooking. I domed it for about 10 secs before pulling the pizza out of the oven.

Hi, your pies look delicious. are you using the same work flow as your NP?

Thanks! I posted the workflow above. It is quite different from my NP with the use of refrigeration as well as a little bit more gluten development involved here. I used my KA mixer to develop the dough and I did a couple of stretch and folds as well.

I'm getting a case of the vapors...unless that means I'm farting. Which I'm not...really!It's been far too long since I've had good NY style pizza. I'm thinking about trying it soon. It looks like baking it on steel is going to be my only option.That is great looking pizza. I am drooling.